Ingredients

• 2~3 Red Capsicum
• 1 medium size chopped onion
• 1 tsp Jeera
• 1 tsp Udad Dal
• 1 tsp Chana Dal
• 1/2 tsp mustard
• 1 pinch Hing (asafoetida)
  
• 2 tsp cooking oil
• 4~5 Red chillies - less if less spicy needed
  
• 1 tsp Tamarind paste
• Salt to taste
• Sugar or Jaggery for taste (small quantity)
• 1/2 tsp Dhaniya (Coriander seeds)

1. Cut Capsicum into small pieces
2. Cut Onion to small pieces
3. Fry Chana Dal and Udad Dal till golden brown (without oil - dry fry)
4. Add oil to this and heat for some time
5. Add Red chillied and Dhaniya and fry till golden brown - then keep in separate place
   
6. Fry Onion and Capsicum in a separate fry pan till golden brown
7. Put all in a electric blender and blend into fine paste
8. Add very small quantity of water, if it is too thick.
9. Now in a separate fry pan, heat 2 tsp cooking oil, add mustard and Hing. Wait till it pops, them take off the fire.
10. Put this oil over the blended paste.
    
11. Serve with Chapaties, Dosas, Joladarotti, Idlies, bread. You may add Ghee while serving.